Quinoa Tortilla Soup

To Prepare The Chiles: If you have a gas range, briefly toast the chiles by holding them a few inches above the open flame, rotating to toast on all sides, until fragrant. If you have an electric range, heat your stockpot over medium-high heat and toast the chiles in the dry pot for a minute or so, pressing them down with a wooden spoon or spatula, and rotating to toast on all sides, until fragrant. Transfer the chiles to a blender or food processor along with 1 can of the tomatoes and 1 cup of vegetable stock. Puree for 1 minute or until completely smooth. Set aside.

Heat oil in the large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add in the garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Add in the remaining can of tomatoes, vegetable stock, beans, corn, quinoa, cumin, and the pureed chile mixture. Stir to combine.

Continue cooking the soup until it reaches a simmer. Then reduce heat to medium-low, cover, and continue to simmer until the quinoa is completely cooked, stirring occasionally.

Taste and season with a few generous pinches of salt and pepper, as needed.

Serve immediately, garnished with lots of your favorite toppings. Or store in sealed containers in the refrigerator for up to 3 days, or freeze for up to 3 months.